15 Herb Oatmeal

Several years ago we came up with a puree of 15 herbs.  The original base was used as a ravioli filling which we served in a brown butter and balsamic vinegar sauce.  The interesting fact about the puree is the large amount of assorted herbs creates an intensely flavored and  balanced staple ingredient.  Does the amount and quantity of each herb matter?  Not really, though you do not want to puree a massive amount of rosemary with a sprig of chervil.  Use common sense in making the puree, balancing intensity with subtlety.  The overall puree will be herbal, all the notes working together to form a harmonious flavor.  When we make the puree, we blanch and shock the herbs and then blend it with olive oil.  Unlike our other herbal concoctions, we do not pass this through a tammis.  The coarse flecks of herbs add to the character of the puree.  Today we used the puree in yet another oatmeal dish, adding chanterelle mushrooms, piave vecchio cheese and fresh leaves of epazote to punctuate the final dish.